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Alcoholic drinks from Alta Verapaz, Guatemala
Boj is a thick, sour, alcoholic drink of the Q'eqchi' Maya of Alta Verapaz, Guatemala. Sugarcane juice is poured over fermented maize and ginger in a clay jar and ferments for about eight days. A 2023 study measured a pH near 3.3 and about 6.9 % alcohol.
| Maize, cooked for about 3 days over a wood fire, soaked about 2 days and ground | [comboni2019] |
| Sugarcane juice, pressed from the cane | The refined version grinds the cane without its rind[comboni2019] |
| Fermented maize and ginger, as the base layer of the jar | The refined version puts bread yeast, soda and oat biscuits there, next to unused rotten maize[comboni2019] |
| Starter | a base of fermented maize and ginger placed at the bottom of the jar beforehand |
Total time across the recorded steps: 13 days
What changes: Maize cooks over a wood fire
Output: cooked maize.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Boj is a thick, sour, alcoholic drink of the Q'eqchi' Maya of Alta Verapaz, Guatemala. Sugarcane juice is poured over fermented maize and ginger in a clay jar and ferments for about eight days. A 2023 study measured a pH near 3.3 and about 6.9 % alcohol. Made in 4 steps over 13 days. The longest step, ferment, takes 8 days (Comboni Missionaries 2019).
| Main step | 8 daysReported[comboni2019] | Ferment |
|---|---|---|
| Acidity | pH 3.3Measured[ronquillo2023] | Ferment |
Boj ferments cane juice together with a base of fermented maize and ginger in a clay jar, so it is a sugar ferment with maize in it.
In the finished drink the 2023 study measured pH 3.3 ± 0.1 and 6.9 ± 0.9 % alcohol. A missionary article warns that boj is a seriously powerful alcoholic drink. The refined version also puts rotten maize in the jar. WHO says moulds on cereals can make mycotoxins, that fumonisins are associated with maize, and that most mycotoxins survive food processing. Do not use mouldy maize.
Every number is labelled with how it is known. How this atlas is made
Maya tradition, as told in a missionary article, holds that boj has existed since pre-Hispanic times and is linked to the creation of the world and of man. The basic ingredient was always fermented maize; sugarcane, introduced in the colonial era, entered the final recipe and gives the drink its taste. A 2023 paper in the Journal of the American Society of Brewing Chemists documented its process and chemistry and notes that few scientific studies of it exist.
